Tag: Nigiri sushi

Sushi is a traditional type of Japanese cuisine mainly composed of a combination of shari (sushi rice or vinegared rice), fish or shellfish. Sushi can be broadly categorized as Hayazushi (quick sushi), where the vinegar is used with fish, and Narezushi (matured sushi), in which the fish is fermented with rice. In Hayazushi, vinegar is mixed with rice to make an acidic taste and eaten after sitting for a day or so. The sushi we know, made in front of customers to be eaten right away is Nigiri sushi. The name “nigiri” hails from the Japanese word “nigiru,” a verb meaning to grasp, press, or mold. It is called “Edomae Sushi” because it was originally made using fish caught in the Edo Sea. The present-day Nigiri sushi (Edomae sushi) was first invented between 1810 and 1830 during the Edo period. Common belief is that it was invented by Yohei Hanaya or Matsugoro Sakaiya, both sushi chefs.

Why do most sushi restaurants have 8 seats at the counter?

A photo of sushi restaurant — Most sushi restaurants have around 8 seats at the counter.

The main reason why many sushi restaurants operate with only around eight counter seats is to ensure the highest quality and to highlight the artistry of the chef.

In traditional sushi establishments, only the master chef prepares the nigiri sushi. Occasionally, there may be a senior apprentice who is allowed to make sushi as well, often someone on the verge of opening their own restaurant. In many cases, however, junior apprentices are not even permitted to handle knives. This is because the way a fish is cut can significantly alter its texture, which in turn affects the overall flavor and quality of the sushi. There is a noticeable difference between sushi prepared by the master and that made by an apprentice.

Equally important is the ability to read the subtle, often unspoken cues of the customer. Adjusting the pacing of the meal, the portion sizes, and the sequence and selection of ingredients is considered the true essence of counter-style sushi. For this reason, apprentices are first trained not in technique, but in observation. Learning to quietly watch the master’s rhythm, the timing of each course, and the space maintained between chef and guest forms the foundation of their training. Even without being explicitly taught, they absorb how to “read the customer” by emulating the conduct of seasoned chefs.

The true skill of a sushi chef lies not merely in serving sushi, but in the precise moment of “shaping” the shari and the topping. Sushi carefully prepared one piece at a time in front of your eyes is like a live performance. Everything from the amount of rice, the thickness of the fish, the pressure of the fingertips, and the movement of the hands is done in full view of the customer, allowing the skill of the chef to be conveyed directly. It feels like watching a work of art come to life before your eyes.

A sushi counter with just a few seats is not merely about space efficiency—it is a deliberate design meant to create an immersive “five-sense experience” that engages taste, sight, sound, smell, and even the feeling of time itself. The intimate and quietly focused atmosphere allows guests to step out of their everyday routines and appreciate sushi as a form of art. Each piece becomes more than food—it becomes a moment.

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Revision date: June 19, 2025

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Why can’t Sanma (pacific saury) be caught?

On the Pacific Ocean side of Japan there is a three-way deadlock between sardines, mackerel and Pacific saury. There is a theory that the species take turns with increasing and decreasing populations. In recent years there has been an increase in sardines and, in turn, there has been a decline in Pacific saury.

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Revision date: July 30, 2018

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What is the difference between maturing and rotting?

When fish die, stopping the supply of ATP (Adenosine Triphosphate), the source of muscle energy, the muscle fibers gradually harden. As time passes, it gently dissolves and the ATP breaks down, changing into umami components due to self-digestion.

ATP is broken down as follows, but in living fish, only the reaction up to AMP occurs. Once broken down to AMP, it is regenerated as ATP.

ATP→Adenosine diphosphate (ADP)→Adenosine monophosphate (AMP)→inosinic acid (IMP)→hypoxanthine riboside (HxR)→Hypoxanthine (Hx)

In fish after death, inosine monophosphate (IMP) is produced from AMP by an enzyme called adenosine deaminase (ADA). This is called maturing. Inosine monophosphate is not found in cells immediately after death. Maturation is required for the production of inosine monophosphate. If it goes further, it will go bad and HxR (inosine) and Hx (hypoxanthine) will be produced.

The umami created by self-digestion of ATP is “maturing (Jukusei)” and the process after that is “rotting.”

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Revision date: March 17, 2025

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Sushi trends

Foods made to go well with alcohol like ‘shiokara’ salted fish parts or dried mullet roe, don’t go well with shari (vinegar rice). Also, restaurants mainly serving alcohol and foods to pair with it are either bars or Japanese cuisine restaurants that may also serve sushi, but not Edo-style sushi. Many years ago sushi chefs would even get angry saying things like, “Sushi restaurants are not bars. If you want to drink, go next door!” Even Rosanjin wrote, “Sushi restaurants that served alcohol first appeared after WWII. Before the war sushi was served with tea.” In other words, Edo-style sushi restaurants originally didn’t serve alcohol. Perhaps it is true that the increase in sushi restaurants that feel like bars is a natural progression with time.

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Revision date: July 9, 2018

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What are good sushi restaurants!

You can determine how good a sushi restaurant is just by glancing at the topping box (neta-bako). The toppings should all be bright and shiny. This seafood was selected that very morning throughout Tsukiji Fish Market. Even when marinating in vinegar, it’s clear how lively and fresh the fish is.

Every single good sushi restaurant is small. The maximum counter space for a single sushi master to keep up with each customer is 10 seats. These excellent restaurants also have a number of regular customers and almost seem like an exclusive club.

The master conditions his customers to enjoy the toppings that he believes to be the best and the customers train the master into making the dishes they like. After all, making sushi may be a single profession, but it is a relative business and it takes time to build this deep understanding between the chef and customers.

Good sushi chefs do not play favorites to their regular customers. Good regular sushi customers are well-mannered and don’t make an unpleasant atmosphere for first-time customers. Both the chefs and customers are educated in this way. There is this sense of pure pressure in the restaurant.

Good sushi restaurants close their doors early. They need to get to Tsukiji Fish market first think in the morning. This means they need to get to bed by midnight. So the regular customers at these restaurants get up to leave when closing time rolls around. Somewhere along the way they’ve been trained to do this.

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Revision date: June 25, 2018

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What are Meji, Chubou and Maguro?

A photo of Meji — Meji is less than 1 year old and weighs around 20 kg.

The bluefin tuna goes by different names in Japanese depending on its age. It starts out as “Meji (メジ or メジマグロ),” grows into “Chubou (中坊)” and finally is called Maguro or Shibi (once it’s 50 kg or more).

Meji is less than 1 year old and weighs around 20 kg. The term “Meji” is primarily used in the Kanto region. In the Kansai region, it is called “Yokowa (ヨコワ).” Bluefin tuna have ring-like spots on their sides during their juvenile stage, which disappear as they mature. The regional name for the juvenile stage, “Yokowa” (where “Yoko” means “side” and ‘wa’ means “ring”), derives from these spots.

Chubou is an old word for relatively low-class Buddhist priests who were treated as errand boys. I guess it was meant to imply that these boys were even weaker than tuna. At this stage, the fish are between 2-5 years old and weigh about 40kg.

Anything larger than that is called Maguro. The biggest is 3m long and 600kg or more. Especially large tuna is called Shibi. “Shibi” comes from the Japanese characters for “4-days”, which is how long the fish takes to mature.

From late November, Meji fixed net fishing begins in Himi and Sado in the Hokuriku region. Similarly, fishing starts in Shiogama and Kamaishi in the Sanriku rerion, with the peak season for Meji fishing occurring from December to February. In early summer, Chubou begins to be caught off the Sanriku coast, reaching its peak season from May to July. This spring’s tuna schools migrate through the Boso Peninsula and cross the Pacific Ocean. The juvenile bluefin tuna fishing season from spring to early summer comes to an end.

Meji has a unique scent and taste that sets it apart from full-grown tuna. The color is similar to the skipjack rather than bluefin. On the other hand, Chubou has a lighter color and it isn’t as rich, but the flavor is young, refreshing tuna. That is why Meji is considered to be a completely separate sushi topping and Chubou is presented to be a type of tuna.

Related contents: TYPES OF TUNA

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Revision date: June 9, 2025

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Are the most prestigious sushi restaurants all in Tokyo?

It is called Edomae sushi, so the most appropriate place to eat it is Tokyo, formerly known as Edo. The skills of chefs raised in this long history of sushi. The best fishery products in Japan — no, in the world, are all found at Toyosu Market. There is no question that combined with the veteran sushi experts, Tokyo is the battleground for sushi restaurants and where you’ll find the most prestigious locations like Ginza, Nishi azabu etc.

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Revision date: July 16, 2019

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People all over the world tend to be forced to eat sushi with fake or substitute fish!?

Seafood product buyers tend to believe that the products they are purchasing are as described by the sellers. But, that isn’t always the case. Seafood products are sometimes intentionally labeled incorrectly for profit.

This is seafood fraud. Fraudulent actions like this threaten the safety of the food. From the FDA’s “Report on Seafood Fraud”

70% of seafood consumed in the US is eaten at restaurants. The products served at restaurants are generally lower quality than those sold in retail outlets and the sushi is especially appalling. Unless visiting a top-class sushi restaurant (where the prices are, of course, high), you can usually expect to be served the worst of the worst.

There isn’t much a consumer can do about this, but at the very least you can educate yourself on types of fish that are often substituted. If you were to order White Tuna or Red Snapper, you would very likely be served something else. Any shrimp ordered was probably farmed.

There are no laws regulating “Fresh” or “Organic” labels so don’t be fooled by these. In the same way, be suspicious when you see word combinations like “Great Sushi” or “Great Sashimi.” There is no such thing as “Great” in this sense.
By Larry Olmsted, a print columnist for two of America’s three national newspapers, Investor’s Business Daily and USAToday

*FDA・・・Food and Drug Administration

Where should soy sauce be applied to the sushi?

The most delicious way to eat sushi at restaurants where the sushi chef applies Nikiri (soy sauce perfectly evaporated with sake) for you is just the way it was prepared. However, at restaurants where sauce is not applied for you, the sushi is eaten by dipping it in soy sauce. The soy sauce used for dipping is provided for you at the counter or table. Many restaurants use the same evaporation formula for the dipping soy sauce.

Soy sauce for dipping is put into a small dish for use, but don’t put in too much. It depends on the depth of the small dish, but the diameter of the circle of soy sauce after being poured should be approximately 25mm.

When dipping sushi into the soy sauce, turning it upside down (although it will be somewhat tilted) and dipping the topping seems to be the most common method. If you keep the topping on the bottom when you put the sushi in your mouth, the flavors of the soy sauce and the fish are in complete harmony and the delicious taste spreads through your mouth. There is also an opinion that turning the sushi upside down for dipping is unacceptable practice. There are also some with the opinion that whether to eat with your hands or chopsticks depends on the situation.

Make sure not to get any soy sauce on the Shari (vinegar rice). You don’t want to add unnecessary saltiness to the Shari, which has already been seasoned. It would be a terrible waste to cancel out the exquisite balance of the topping, wasabi and Shari with the saltiness of soy sauce.

What is “Suteshari”?

A photo of rice tab — The sushi chef is trying to take the vinegared rice from the rice tab.

Shari — vinegared rice used for making sushi — is typically kept in a wooden rice tub (known as a hangiri) and placed within easy reach of the sushi chef’s dominant hand. With a swift and practiced motion, a skilled sushi chef scoops out just the right amount of rice — often several hundred grains — to shape a uniform shari dama (vinegared rice ball) for a single piece of sushi.

A photo of shari dama — The appearance of shari dama

It is said that experienced chefs can do this with a margin of error of only a few grains, thanks to years of rigorous training and muscle memory.

However, not all chefs have reached this level of precision. Some may inadvertently take too much rice, only to pinch off the excess and return it to the rice tub. This practice is called “suteshari” (捨てシャリ) — literally, “discarded rice.” Despite the name, the rice is often not truly discarded but rather returned to the communal tub, which can be a source of concern both in terms of hygiene and professionalism.

We estimate that more than half of sushi chefs engage in this practice, especially when they find it difficult to judge the proper proportion of shari to complement a topping (neta) before the piece is assembled.

While some may view it as a minor adjustment, seasoned sushi connoisseurs see suteshari as a telltale sign of insufficient training or inattentiveness. Movements behind the counter are closely observed.

From a sanitary standpoint, suteshari presents another issue: when sushi is made in high volume, residual rice that has absorbed moisture or fish juices from discarded portions may accumulate at the bottom of the tub, compromising cleanliness and potentially affecting the flavor of subsequent pieces.

A photo of making nigiri sushi — The sushi chef is shaping the shari dama.

That said, suteshari is not entirely taboo. When sushi is served in a shared presentation on a platter (moriawase), visual uniformity is essential. However, when served omakase-style as individual pieces directly to the guest, uniformity is not required.

Even Jiro Ono, the revered sushi master of Sukiyabashi Jiro in Ginza — once awarded three Michelin stars for 12 consecutive years — has occasionally been seen discarding rice to fine-tune his nigiri. (The restaurant is no longer listed in the Michelin Guide due to its exclusive reservation policy.)

In the end, suteshari is a nuanced gesture — neither wholly negative nor praiseworthy — but rather a window into the discipline, training, and philosophy of the chef behind the counter.

Related contents: WHAT RICE TO USE FOR SUSHI?

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Revision date: June 4, 2025

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What is “Hagashi”?

There is a part on the tuna belly called “Sunazuri (gizzards)” or “Zuri” . Normally “Jabara,” with the diagonal white lines is the king of tuna, but the fatty tuna is spoiled if the white lines are left in your mouth. Also, on the dorsal side there is a part that produces chutoro called wakaremi.

A photo of Maguro hagashi nigiri — The appearance of Maguro hagashi nigiri

This part is also complex with hard, white lines throughout that we want to avoid eating. Instead, the knife cuts along those lines, gently removing the fish meat from them, making “Hagashi.” If the chef is not skilled, this cut will take time and extra meat is left behind. This is delicate work, making for a delicious and satisfying experience.

Related contents: TYPES OF TUNA

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Revision date: August 24, 2024

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Does the taste of wasabi differ depending on the grater?!

Sushi restaurants use two types of tools for grating wasabi. One is a metal grater, and the other is called “samegawa” (shark skin), which consists of shark skin attached to a wooden base.

Using a material as fine as shark skin allows the aroma to first escape through the nasal passages, resulting in a taste that is initially sweet and gradually becomes spicier. This process breaks down the wasabi cells, creating a grated wasabi with high viscosity and rich flavor.

On the other hand, the metal grater has a coarser surface compared to the shark skin grater, resulting in grated wasabi with lower viscosity and a grainy texture. However, the shape of the surface protrusions varies, so this is merely a general rule.

Additionally, copper graters used by sushi chefs have antibacterial properties, making them safe for handling ingredients. Using a copper grater allows you to grate wasabi without crushing the fibers, resulting in a light and fluffy texture.

Finally, an interesting point is that the taste of the wasabi even changes depending on whether it is turned clockwise or counter-clockwise while grating. Of course, this depends on the orientation of the protrusions on the grater surface and is not related to the type of grater.

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Revision date: June 3, 2025

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Strong belief that fish is only about freshness

In some cases, the strong belief that fish is only about freshness, may prevent you from tasting the true value of the fish. For example, slicing up a fish that was just swimming, in front of the customer. The umami flavor is weak at first so while the texture is tough (a unique, crunchy feeling), the flavor is lacking. But the idea that freshness is equivalent to deliciousness continues still. This is a typical case of faith in freshness overtaking the actual taste.

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Revision date: April 16, 2018

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What is the difference between the taste of marbled and lined fatty tuna?

It is often said that when you eat Otoro, it melts in your mouth like a snowflake. With its smooth texture and rich flavor, it is enormously popular. Otoro is located on the belly side near the head and can be divided into two types.

A photo of otoro shimofuri — The appearance of Otoro shimofuri

Marbled tuna (Shimofuri) is the part in which it looks like the fat has fallen like a frost and melts like snow on your tongue then leaving only the umami taste. By cutting thinly and widely at an angle to the saku, a delicate flavor and aroma are produced.

A photo of Otoro jabara — The appearance of Otoro Jabara

The lined fatty tuna (Jabara) is the part that has white fat lines running through it. When you first take a bite, surge of aroma and umami flavor fills your mouth. After that, the potent fatty umami fills your mouth. Cut the Jabara into thick, slightly shorter pieces and make nigiri sushi.

The way the fat melts in your mouth differs between Jabara and Shimofuri, so which you like better depends on preference.

A photo of otoro aburi — The appearance of Otoro aburi

Some people find the fat in Otoro to be too rich. By searing it, the excess fat is removed and the moisture is evaporated, so the umami components are concentrated, and adding a savory aroma enhances the flavor.

Related contents: TYPES OF TUNA

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Revision date: October 5, 2024

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Can’t-miss Tokyo sushi toppings (Meji Maguro)

Meji Maguro (AKA: Meji) caught in fixed net fishing is one type of sushi topping that you really should try. Meji is the larval fish of Pacific bluefin tuna, made and served at expensive restaurants, but not usually available as Edo-style sushi. Its fat is lighter and it doesn’t have the impact that fatty tuna has. Efforts are put into seasoning to avoid this. Using a pinch of ginger, Japanese basil or onion between the topping and rice, along with the wasabi, really brings out the fresh flavor of the young fish as well as the sweetness of this fatty part.

Related contents: TYPES OF TUNA

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Revision date: March 26, 2018

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